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Ingredients
Serves: 6

1kg boned leg of lamb

1 tablespoon oil or ghee

2 onions, chopped

125g natural or Greek yoghurt

1 teaspoon chilli powder, or to taste

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon ground cardamom

1/2 teaspoon ground cloves

1 teaspoon ground turmeric

3 cloves garlic, crushed

1 tablespoon grated fresh ginger

1 (400g) tin chopped tomatoes

1 teaspoon salt

8 tablespoons lentils

225ml water

1 teaspoon garam masala

chopped fresh coriander leaves

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MethodPrep:30min › Cook:2hr › Ready in:2hr30min

Trim the lamb or any excess fat and cut into large cubes.

Heat the ghee or oil in a large pot, add the onion, and cook, stirring, for 5 minutes or until soft. Stir in the yoghurt, chilli, coriander, cumin, cardomom, cloves, turmeric, garlic and ginger. Add the tomatoes and salt and simmer for 5 minutes. Add the lamb and stir until coated.

Cover and cook over low heat for 1 hour. Add lentils and water, stir well, cover and cook, stirring occassionally for another hour, or until lamb is tender and lentils are cooked.

Add garam masala to the curry and mix through well. Serve with steamed rice, sprinkle with chopped coriander.

Make it in the slow cooker

Prepare up to Step 3. Transfer to the slow cooker and cook on Low setting for 3 to 4 hours. Check and stir in the lentils, water and garam masala half way through cooking time.

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Reviews (10)

This is a good basis for an excellent recipe. I have been bought up on real curries so tweaked by adding more of most of the ingredients - a tip i was always taught that plenty of onions is one of secrets to making a good curry so i always use one med size onion per approx 250g meat . Also i fry onion first then add garlic ginger for 1 min then dry spices for 5 and then coat lamb thoroughly before adding liquid. I also omit the lentils. All in all the 'go to' recipe for a curry night dinner party - will not disappoint. - 12 Apr 2013

Wonderful!
I added 3 chilis (chopped, de-seeded & de-veined). I forgot to add the garam masala at the end, and it was still great! I do love garam masala though & will be sure to add it next time. - 16 Mar 2010